"This Mission District pizzeria crashed onto the scene in spring 2022 and has been drawing attention not only for its very specific aesthetic but also for its commitment to using irregular or surplus produce and food production byproducts. You can categorize the pizzas as Grandma-style, meaning they’re thin-crusted squares topped with an unexpected mishmash of ingredients like sausage and upcylcled whey vodka sauce or salt cod and potato. Don’t worry, there’s also the Bobo, a more classic combo of pepperoni, honey, and chile." - Lauren Saria, Dianne de Guzman, Justine Jones
Eater
